Bavarian summer sausage

Yield: 5 pounds

Measure Ingredient
4 pounds Beef chuck w/fat, cubed
1 pounds Pork butt w/fat, cubed
5 teaspoons Salt
2 tablespoons Sugar
1 tablespoon Whole mustard seed
2 teaspoons Fine grind white pepper
¼ teaspoon Ascorbic acid
½ teaspoon Saltpeter
4 \N Feet medium hog casings

Grind the beef and pork separately through the fine disk. Mix the meats together with the remaining ingredients. Prepare casings, stuff and tie off into 4" links. Smoke at 140 4 hours or unti sausage is firm to the touch; increase temperature to 180-190 and smoke another 2 hours. cool and refrigerate.

Source: Hokme Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-03-94

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